Description
Cheesy Garlic Chicken and Broccoli Pasta is a creamy, comforting dish perfect for a quick weeknight dinner. Tender chicken breast pieces and crisp broccoli florets are tossed in a luscious garlic-infused cheese sauce with penne pasta, making a flavorful meal ready in just 30 minutes.
Ingredients
Scale
Pasta and Protein
- 250 g pasta (penne, rotini, or fettuccine)
- 2 chicken breasts, cubed
Vegetables and Aromatics
- 1 ½ cups broccoli florets
- 3 cloves garlic, minced
Seasonings and Oils
- 2 tbsp olive oil
- 1 tsp onion powder
- ½ tsp black pepper
- 1 tbsp butter
Liquids and Cheese
- 1 cup heavy cream
- ½ cup chicken broth
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
Instructions
- Cook the pasta: Prepare pasta according to the package instructions until al dente. Drain well and set aside to keep warm.
- Sauté the chicken: In a pan over medium heat, warm olive oil. Add the cubed chicken breasts, season with onion powder and black pepper, and cook until golden brown and cooked through. Remove the chicken from the pan and set aside.
- Cook the broccoli and garlic: In the same pan, add butter and melt over medium heat. Add minced garlic and broccoli florets, then sauté for 2 minutes until fragrant and broccoli is slightly tender but still crisp.
- Make the sauce: Pour in heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer and cook for several minutes until it thickens slightly and coats the back of a spoon.
- Add the cheese: Stir in shredded cheddar cheese and grated Parmesan until fully melted and the sauce turns smooth and creamy.
- Combine: Return the cooked chicken and pasta into the pan. Toss everything together thoroughly to ensure the pasta and chicken are evenly coated in the cheesy garlic sauce.
- Serve: Plate the pasta warm, garnishing as desired, and enjoy your comforting Cheesy Garlic Chicken and Broccoli Pasta.
Notes
- Use fresh broccoli florets for the best texture; frozen broccoli can be used but may affect the final texture.
- Choose pasta shapes like penne or rotini to better hold the sauce.
- For a lighter option, substitute half-and-half for heavy cream, but the sauce will be less rich.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- Add red pepper flakes for a spicy kick if desired.
